Tag : aperitive vegane

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Wednesday October 30th, 2013

Zucchini spaghetti with pesto sauce

Zucchini spaghetti with pesto sauce
Posted in : Appetizers, Main dishes, Raw vegan recipes, Weight loss recipes on by : fleur
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For 4 servings: 2 medium zucchini see pesto recipe here Cut the zucchini in the shape of spaghetti (you can use a julienne knife). Season the zucchini spaghetti with the pesto sauce and garnish with basil.

Friday October 18th, 2013

Mushroom roulade

Mushroom roulade
Posted in : Appetizers on by : fleur
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For the dough: 2 cups flour ½ cup oil 1 packet of baking powder salt water For the filling: 500 g mushrooms, finely sliced 1 onion, finely chopped 100 ml vegetable cream dill/parsley, finely chopped 1 teaspoon locust bean gum 2 tablespoons oil salt and pepper Mix all the ingredients for the dough and add water little by little, until the dough has the consistency of cream. Line a mid-size oven tray with baking paper, pour the mix  and bake  at medium heat until brown golden. Fry the mushrooms and the onion in oil until the moisture evaporates. Add the vegetable cream, the locust bean gum (for thickening composition), the dill/parsley, salt and pepper to taste and mix. Allow to cool
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Thursday October 17th, 2013

Cauliflower Salad

Cauliflower Salad
Posted in : Appetizers on by : fleur
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1 medium cauliflower 2 garlic cloves, mashed 4-5 tablespoons vegan mayonnaise (see the recipe here) fresh parsley, finely chopped, to garnish salt and pepper, to taste Cut the cauliflower into florets, wash  and cook them in water with a little bit of salt. Drain and allow to cool. Mash it using a blender/food processor (or a fork). Add the vegan mayonnaise,  garlic, salt and pepper  and mix it well. Garnish with finely cut fresh parsley .

Thursday October 17th, 2013

Tomatoes stuffed with tofu cream

Tomatoes stuffed with tofu cream
Comments : 2 Posted in : Appetizers, Weight loss recipes on by : fleur
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For approx. 15 medium tomatoes: 200 g tofu 50 g of green olives, finely chopped (optional) dill, finely chopped 2 tablespoons olive oil salt and pepper, to taste Let the tofu drain. Blend until smooth. Add the olives, dill, the olive oil, salt and pepper and mix it with a wooden spoon until you get a fine paste. Cut the tops of the tomatoes, remove the core with a teaspoon and leave to drain upside down, for a few minutes. Fill each tomato with the tofu cream.

Tuesday October 15th, 2013

Tapenade

Tapenade
Posted in : Appetizers on by : fleur
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100 g black olives 100 g green olives 20 g capers 1 clove of garlic, mashed 1 tablespoon olive oil Blend all ingredients in a blender. Serve as an appetizer with  baguette bread, chips, biscuits etc .

Tuesday October 15th, 2013

Potato salad

Potato salad
Posted in : Appetizers, Salads on by : fleur
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1 kg potatos 150 g pickled cucumbers 3 spring onions (optional) 4-5 tablespoons vegan mayonnaise (see the recipe here) salt and pepper Peel the potatoes, cut them into  pieces and boil them in water with a little bit salt. When the potatoes are cooled, add finely chopped green onions, sliced ​​cucumbers, mayonnaise, salt and pepper. Serve as an appetizer.

Sunday October 13th, 2013

Vegan sushi

Vegan sushi
Posted in : Appetizers on by : fleur
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For 10 rolls: 250 g sushi rice 10 nori seaweed sheets 10-12 tablespoons rice vinegar 1/2 tablespoon raw sugar 1/2 teaspoon salt For the filling: 1 avocado, sliced ​​ 1 green pepper, sliced, ​grilled pickled gherkins saute carrot (cut into strips if too thick) cucumber, cut into strips sesame seeds etc. bamboo sushi mat Cook the rice according to the directions on package. In a small bowl, mix the rice vinegar, sugar and the salt. Add the cooked rice and mix gently. Allow to cool a little bit. Place one nori sheet  on the bamboo sushi mat (with the rough side up). Wet your hands to prevent sticking. Have a small bowl of water next to you. Using your hands (or a wet spoon), spread
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Sunday September 29th, 2013

Salad a la russe

Salad a la russe
Comments : 1 Posted in : Appetizers, Christmas menu on by : fleur
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8 medium potatoes 8 large carrots 1 celery root 2 parsnips 1 large can peas, drained 20-25 gherkins 2-3 pickled red bell peppers (optional) mustard, salt, pepper, to taste vegan mayonnaise (see recipe here) Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit. Cut the vegetables and the pickles into small pieces. Add the peas. Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently. Place the mix on a plateau and garnish. It can also be served in filo dough baskets.

Sunday September 29th, 2013

Romanian lentils drob

Romanian lentils drob
Comments : 2 Posted in : Appetizers, Easter menu on by : fleur
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For the dough: 450 g flour 80 ml ​​sunflower oil 180-200 ml  cold water salt Mix all ingredients without kneading. Refrigerate for about an hour. For the filling: 300 g lentils yellow/green/brown (not red lentils!!) 5 spring onions, finely chopped 5 (green) garlic, finely chopped 250 g mushrooms, finely chopped 2 slices of bread soaked in water and well drained 1 bunch parsley, finely chopped 1 bunch dill, finely chopped 1 teaspoon thyme 2 tablespoons mix seasoning 1 tablespoon oil salt and pepper, to taste Cook the lentils in water with a pinch of salt. Drain and leave to cool. Heat the oil in a pan and stir fry te mushrooms.
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Wednesday September 25th, 2013

Oriental salad

Oriental salad
Posted in : Appetizers, Salads on by : fleur
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For 3-4 servings: 1 kg potatoes 3 large onions, finely sliced 100 g olives 2 bell peppers, finely sliced 10-15 pickled gherkins, sliced 1 cup vinegar from the pickled gherkins 3-4 tablespoons olive oil salt and pepper In a large bowl mix  the onions with salt, add the vinegar and the olive oil. Mix well. Set aside. The onions will soften. Cook the  potatoes (whole, don’t cut them). Cut the potatoes in pieces while they are still hot. Add to the bowl and mix well. Set aside to cool. Before serving add the bell ​​peppers, olives, gherkins and pepper to taste. Variation: You can add some tomatoes.